Tesko

Makes : 24 Yield

Long shelflife

These alfajores offer an international twist with earthy matcha and bright cherry. Callebaut W2 offers smoothness and sweetness that perfectly complements these bold flavors.

These alfajores offer an international twist with earthy matcha and bright cherry. Callebaut W2 offers smoothness and sweetness that perfectly complements these bold flavors.

rok trajanja:: 15 days
Conservation:: Room temperature

Containing: 5 Components

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Demonstration video<span>An Alfajor Lost in Translation</span>

Demonstration videoAn Alfajor Lost in Translation

150 g

soft butter
80 g

icing sugar
1 g

salt
32 g

almond flour
50 g

whole eggs, room temperature
40 g

All purpose flour
190 g

pastry flour
24 g

Matcha Powder

Using a mixer fitted with a paddle attachment, mix the soft butter, sugar and salt.
Add the eggs and the almond flour and mix until incorporated. Scrape the sides of the bowl and mix again.
Add the all-purpose flour and mix well.
Add the matcha powder and the pastry flour and mix until just combined.
On an acetate sheet, knead the dough into a square shape.
Cover with the second acetate sheet and roll to 2.5 mm (0.09”) thickness and let set in the refrigerator for one hour minimum or overnight.
Once the dough is chilled, cut 6 cm (2.4”) circles, place on a silpat lined tray and bake at 160oC (320oF) for about 12 minutes.

Tools

Metal Tray
Bowl(s)
Rolling pin
Acetate sheets
Silpat (s)
Tabletop mixer, mixing bowl and a paddle attachment
Spatula(s)
6 cm(2.4”) round cookie cutter

150 g

whole eggs, room temperature
110 g

granulated sugar
25 g

inverted sugar
15 g

Matcha Powder
62 g

milk
132 g

All purpose flour
28 g

almond flour
2 g

salt
5 g

baking powder
75 g

Butter, melted

In a tabletop mixer equipped with a whisk attachment, start by whipping the eggs, sugar and inverted sugar until the sugars are completely dissolved.
Mix the milk and the matcha to form a paste making sure no lumps remain. Warm in the microwave for a few seconds to dissolve the matcha better. Add to the egg mixture.
Sift the flour, almond flour, salt and baking powder together then add to the egg mixture. Mix until just incorporated.
Incorporate the melted butter and mix well by hand with a spatula.
Pipe into the round molds to 3 cm (1.2”) thick.
Bake at 180oC (356oF) for approximately 12 minutes. Let cool down.
Unmold and slice each cake into three 1 cm (0.4”) discs. You can use 1 cm (0.4”) rulers as guides when slicing.
Discard the top. Cover the discs in plastic film and reserve.

Tools

Metal Tray
Knife
Microwave
Piping Bag
Scissors
Bowl(s)
Parchment paper
Plastic film
Silpat (s)
Tabletop mixer, mixing bowl and a whisk
Spatula(s)
Rulers
8 cm (2.8”) metal ring
Sifter

300 g

Callebaut White Chocolate - W2 - 5kg Block
145 g

cream 35% fat
15 g

inverted sugar
10 g

Matcha Powder

Heat the cream and the sugar and bring to around 70^oC (158^oF). Mix 1/3 of the cream with the matcha to form a paste making sure no matcha lumps remain.
Pour the rest of the cream over the Callebaut® W2 Belgian white chocolate and the matcha and let the heat from the cream melt the chocolate.
Mix with an immersion blender until smooth and well emulsified.
Cover with plastic film making sure the plastic touches the entire surface of the ganache.
Let it set overnight.

Tools

Cooktop
Saucepan
Tall recipient
Thermometer
Immersion blender
Bowl(s)
Plastic film
Spatula(s)

350 g

Morello cherry puree
9 g

yellow pectin
35 g

Sugar #1
125 g

Isomalt powder
250 g

Sugar #2
75 g

Glucose DE 45
2 g

Tartaric acid solution

Place the fruit purée in a saucepan and warm up to 40^oC (104^oF).
Mix the yellow pectin and the first quantity of sugar and add it to the fruit purée using a whisk.
Bring the mix to a boil and add the glucose syrup, isomalt and sugar.
Continue cooking until the mix reaches 73^o brix using a refractometer (or around 103^oC (217^oF) if using a thermometer). Turn off the heat and add the tartaric acid solution and mix well.
Pour in a bowl and cover with plastic film making sure it touches the entire surface of the confit to avoid crusting.
Leave it to cool down completely.

Tools

Cooktop
Saucepan
Whisk
Bowl(s)
Plastic film
Refractometer or thermometer
Spatula(s)

400 g

Callebaut White Chocolate - W2 - 5kg Block
12 g

Matcha Powder
Q.S.

Black Sesame seeds

Pour the matcha ganache into a piping bag and pipe some ganache over the sablés cookies.
With a cookie cutter, cut a hole in the center of each cake circle. Place a cake circle on each sablé.
Pour the cherry confit in a piping bag and pipe a small amount in the hole of each cake as well as on the top. Top the alfajores with another sablé and refrigerate.
Melt the white chocolate in the microwave in 30-seconds increments until it is all melted. Add the matcha and mix with an immersion blender until well mixed.
Using a dipping fork, dip each alfajor in the melted white chocolate and matcha mix and cover completely.
Place on an acetate sheet and sprinkle with black sesame seeds.